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Tag Archives: lime

Blackberry Lime Tart

19 Jul

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There is so much to love about summer, but the one summer thing I find myself singling out every single year is all the gorgeous berries that pop up at the market, in our garden, or sometimes by the side of the road. Portlanders, you know what I am talking about there. It’s just about time to go blackberry picking.

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As I imagine it is with most people around here, I have a seriously tense, love/hate relationship with blackberries. Himalayan blackberries are a scourge to gardens and yards all over the city this time of year, their prickly vines and tentacle-like roots popping up and taking hold every single place you don’t want them to be. These blackberry vines have been known to destroy public parks, obliterate native plants, and—god help me—produce some of the most delicious free fruit you’re likely to taste on this side of the country.

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I know, I know. Blackberry plants are a pain in the rear. But, if you can find a patch of blackberries far, far away from your own yard, a public park, or any other place that needs space to cultivate a healthy garden or place to play, there are few things as enjoyable as spending an afternoon picking berries, eating berries, then coming home and making whatever blackberry-laden dessert your heart desires. This year, my heart and mind were set on a combination of blackberries and limes, thrown together in a cool, creamy dessert that would carry me through a long week of hot weather. This tart is a summer dream, hitting all the right notes with its zingy lime zest, perfect berries, creamy mascarpone and yogurt filling, and a wonderfully crumbly, barely sweetened crust to pull everything together. Invasive, destructive plant life aside, this is a blackberry dream worth having.

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Last Year: Watermelon, Cucumber, and Feta Salad with Mint and Tangerine Zucchini Bread

Blackberry Lime Tart

 Crust:

Generous 1 cup of graham cracker crumbs (from about 16 graham cracker squares)

3 tablespoons unsalted butter, melted

1 tablespoon sugar

½ teaspoon finely grated fresh lime zest

pinch of salt

Filling:

¼  cup freshly squeezed lime juice

1 tablespoon finely grated fresh lime zest

1/3 cup sugar

1 tablespoon flour

¾ cup plain yogurt

3 ounces (about 1/3 cup) mascarpone cheese (you could also use cream cheese)

3 large eggs

pinch of salt

1 to 2 cups of blackberries

Preheat oven to 350 degrees Fahrenheit. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, lime zest, and salt. Stir until the butter is completely incorporated. Press the crumbs into a 10-inch tart pan, trying to keep the thickness of the crust as uniform as possible (if you can’t don’t worry—an uneven crust has never brought a pox upon anyone and their family). Bake the tart crust in the oven for 10 minutes, until it just begins to barely brown at the edges. Remove and set aside while you make the filling.

In the bowl of a food processor or blender, combine lime juice, lime zest, sugar, flour, yogurt, mascarpone or cream cheese, eggs, and pinch of salt. Process until smooth, scraping down the sides of the bowl as necessary. Pour the filling into the tart crust, and bake in the center of the oven until the top of the tart has puffed up and the middle has set, about 30 to 40 minutes, checking the tart consistently after the 30 minute mark to make sure it doesn’t burn. The top should be just touched with golden spots.

Remove the tart from the oven, then immediately sprinkle on the berries. The top of the tart will sink a bit, and the berries will gently sink in along with them.

Refrigerate the tart until chilled through, at least 2 hours, or overnight. Serve with whipped cream, if desired.

Makes 1 10-inch tart, enough to serve 8 to 10 people.

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Mango Limeade

21 Jun

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One of the more achingly boring aspects of my daily life is the fact that I rarely drink anything other than water. My mornings begin with coffee, but 99% of the time that comes afterwards is filled with plain old water. Years ago, before the unfortunate onset of alcohol intolerance, I was able to pepper my evenings with a night cap or two, but these days I rarely consume anything at night, save for a cup of hot herbal tea if I am feeling under the weather. Like I said: boring.

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Perhaps because of the fact that I am so accustomed to drinking plain old water, I have a great deal of trouble enjoying sweet beverages. I’ve never loved soda, but now I’ve become so weak when it comes to sugary drinks that the sweetness of 1/3 of a bottle of Jarritos is enough to make my mouth actually feel sort of buzzy and strange. The only way to combat this, of course, is to not drink sweet beverages at all. Or, if you are stubborn enough—and I most certainly am—you can just start making your own sweet beverages that are not actually all that sweet.

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Much like making one’s own popsicles or popsicle variations, making homemade lemonade or limeade is a great kitchen skill to possess. If you are sensitive to the amount of sugar in your drinks, you can dial the sweetness down to suit your preference. If you’ve got a range of fruits on hand, you can experiment with blending things together and coming up with great flavor combinations. This is how I happened to come up with this wonderful mango limeade, a close relative to the mango lemonade I once made for my old column over at Indie Fixx. The difference between these two summery drinks is the ratio of mango to citrus, the mango limeade leaning more firmly in the direction of mango than lime. Here, the lime juice serves as a companion to the smooth and tropical mango puree, and the sweetness is hushed down considerably. While decidedly less sweet than most iterations of lemon-or-limeade, I can say with great certainty that this summertime treat is by no means any less enjoyable.

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Last Year: Roasted Broccoli Pasta Salad and Strawberry Mango Crumble–look! One year to the day, and I post another mango recipe. It must really be the start of summer.

Mango Limeade

If you are feeling a bit fancy, feel free to sub in sparkling water for the plain water in this recipe, or, if your fanciness takes on a more grown-up tone, try stirring some of the mango-lime puree into a glass of sparkling wine or Prosecco.

½ cup fresh lime juice

the ripe flesh from 2 mangoes, pureed then strained (you should end up with about ¾ of a cup of mango puree)

¼ to 1/3 cup sugar, depending on your preferred level of sweetness

4 cups water

pinch of salt

In a large bowl or pitcher, combine lime juice, mango puree, and sugar. Stir thoroughly, until the sugar has dissolved. Stir in water and pinch of salt. That’s it. You’re done. It’s so delicious, you can hardly believe it’s so easy, right?

Lime Pecan Bars

12 Jul

Does anyone here have a single favorite cookbook? This is something I think about often. Most likely because, when asked the question myself, I tend to freeze up and stammer about categories of cookbooks, eras of cookbooks, and whether or not “favorite” can mean the same thing as “most utilized,” etc. It’s not that I have commitment issues with my cookbooks, it’s just that, when the word favorite is used, I never really know how to distill all the elements of a great cookbook into one choice. Maybe there’s an algorithm somewhere that can help me figure this one out. Something like number of recipes I’ve made more than once from a certain cookbook, divided by number of changes I’ve had to make in each recipe to make it work, plus number of food splatter stains adorning each page, multiplied by number of times I have had actual dreams about certain foods in each cookbook. Surely someone can figure this one out for me.

I’ll go ahead and submit a cookbook for mathematical consideration: Moosewood Restaurant Book of Desserts. This cookbook contains several recipes I’ve visited more than once, nearly all of which I have tinkered with in order to really make them noteworthy, and is patterned with numerous stains and splatters. I have yet to have any actual dreams about the desserts in this book, but, worry not, there is still time.

My only complaint about this cookbook lies with element number two of the equation. Most of the recipes in this book sound absolutely delicious, but lack the sort of punch they need to really make them shine. The problem, of course, could be entirely mine, considering the fact that this cookbook was obviously not made to please my personal palette alone, but I still find myself adding and subtracting from each recipe whenever I endeavor to make something from the book. These lime pecan bars, in particular, have been a sticking point for me. The recipe printed in the book, though passable, has never been what I might consider to be a solid, go-to recipe. I’ve worked my way with it over the years, but no matter what I did, the final texture of the bars always seemed a little off—a tad too gummy for my tastes, and never as tart as I think a citrus bar should be.

However, I am proud to say that, after a few years of off-and-on experimentation, I think I have finally cracked the code of this treat. I upped the lime juice quotient by almost 30%, changed the ratio of eggs to flour, reduced the sugar percentage accordingly, pinched in some sea salt, and tinkered with the baking time. It only took me a half dozen batches or so over the course of a few years (two batches in this week alone), but I think I have done it. A creamy custard baked atop a crisp and slightly nutty base, it is a dessert both pleasingly tart and satisfyingly sweet, without falling too much in the category of either. It is very nearly perfect, and I can say with certainly that this recipe, at least, is now one I can call a favorite.

Last Year: Nectarine and Raspberry Galette in a Cornmeal Crust, and Roasted Asparagus and Lemon Chèvre Galette . What can I say? I like a nice galette.

Lime Pecan Bars Recipe

Adapted from Moosewood Restaurant Book of Desserts

Base:

½ cup pecans

¼ cup lightly packed light brown sugar

¾ cup unbleached all-purpose flour

¼ cup unsalted butter, melted

pinch of fine grain sea salt

Topping:

3 large eggs

1 large egg yolk

¾ cup sugar

1/3 cup unbleached all-purpose flour

2/3 cup freshly squeezed lime juice

1 teaspoon very finely grated or chopped lime zest

pinch of fine grain sea salt

Preheat oven to 325 degrees Fahrenheit. Lightly butter the bottom and sides of an 8” by 8” square baking pan.

In the bowl of a food processor, or by hand, finely chop the pecans. Add the sugar, flour, melted butter, and sea salt, and process or blend with a fork to form a crumbly mixture. Press the crust into the buttered pan, coaxing the crust about ¼ of an inch up the sides and pressing it into place. Bake the crust in the center of the oven for 25 to 30 minutes, until it is golden brown.

While the crust is baking, prepare the filling by whisking together the eggs, egg yolk, and sugar. Whisk in the flour, lime juice, lime zest, and salt. As soon as the crust is done baking, remove it from the oven, pour in the lime mixture, and return the pan to the oven. Bake for 17 to 20 minutes, until the center is no longer wobbly and the top of the bars are only slightly firm to the touch (a finger touched in the center of the bars should leave only a slight indentation.

Remove the bars from the oven and cool at room temperature for 1 hour.

Bars can be cut into 12 medium-sized rectangles, or 16 smaller squares.

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